i'm a sucker for seafood (BIG TIME!!!)-apart from shellfish like oyster, mussels, lala, kerang ... just because i'm sort of allergic to them. i get itchiness and rashes all over the body few minutes after it started to travel from the mouth down to the digestion track.
but that's not a good excuse to stop me from experimenting them in the kitchen, no? *wink*yesterday we bought 1kg of scottish mussels for GBP3.49 and *cough* 100g of king prawn. yeahhh the guy was like, "errr you'll get about 8 prawns for that. is that ok?" *laugh*
so for those of you being the first-timer, like me, in mussels management here's what you need to do during the preparation.
but that's not a good excuse to stop me from experimenting them in the kitchen, no? *wink*yesterday we bought 1kg of scottish mussels for GBP3.49 and *cough* 100g of king prawn. yeahhh the guy was like, "errr you'll get about 8 prawns for that. is that ok?" *laugh*
so for those of you being the first-timer, like me, in mussels management here's what you need to do during the preparation.
Step 1: Check to see if the mussels or clams are fresh by tapping them against your counter. If they don't close, they should be discarded. And throw away those with broken shells.
Step 2: Scrub the shell with a brush in cold water. Remove any kekotoran lah!
Step 3: There's this thing hanging on the mussels- the beard- that needs to be removed right before cooking by pulling it from the tip of the mussel towards the hinge and cut it off with a knife. Removing it earlier will kill the mussels and remember, they quickly become toxic after dying.
Step 2: Scrub the shell with a brush in cold water. Remove any kekotoran lah!
Step 3: There's this thing hanging on the mussels- the beard- that needs to be removed right before cooking by pulling it from the tip of the mussel towards the hinge and cut it off with a knife. Removing it earlier will kill the mussels and remember, they quickly become toxic after dying.
then can start cooking! :)) and once they are cooked, discard those that haven't open.
after we've licin-ed kan the plate, it's time to store the another half-kg mussels for the next cooking session. and ahhhhh, silly me, i forgot to do a little bit of research about that. can it be kept in the freezer? or should it be kept in a bowl of cold water and put it in the fridge instead?
aigoooooooo clueless please!
with hesitation, i stored it in the freezer. BIG MISTAKE, i know. because i've just read today that you aren't suppose to freeze mussels with its shells. only freeze cooked mussels. *slapped forehead*
after we've licin-ed kan the plate, it's time to store the another half-kg mussels for the next cooking session. and ahhhhh, silly me, i forgot to do a little bit of research about that. can it be kept in the freezer? or should it be kept in a bowl of cold water and put it in the fridge instead?
aigoooooooo clueless please!
with hesitation, i stored it in the freezer. BIG MISTAKE, i know. because i've just read today that you aren't suppose to freeze mussels with its shells. only freeze cooked mussels. *slapped forehead*
anybody knows if it is still safe to cook with the frozen uncooked mussels?
2 comments:
tak boleh masak dahhhh! u should have just rebus it until it's cooked and keep in the fridge. no such thing as freezing them lah.
ruginyaaaa babe!
aaaaaaaaaaaaaahhhhhhhhhh so confirm kenot eat la ni? daaaayyyyyyyymmmmn :(( so rugi nye!!!!!!!!!!
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